RECIPE IN THE CAPTION

THIS WILL BE IN MY UPCOMING RECIPE BOOK

Ingredients

4 salmon filets

1 tbsp orange pepper seasoning

1 tsp garlic powder

1 tsp onion powder

1 box of rigatoni noodles

Olive oil

3 pieces of bacon, cooked and chopped

1 cup white mushrooms, sliced

1/2 cup chopped parsley

1/2 onion, diced

2 tbsp sun dried tomatoes

1 cup heavy cream

1 tbsp tomato paste

1/4 tsp crushed red pepper flakes

1 cup seafood stock

1 tbsp Cajun seasoning (Tony’s is what I use)

1/2 cup grated parmesan cheese

1. Clean and pat dry your salmon. Drizzle the salmon with olive oil and season with orange pepper, Tony's, garlic and onion powder. Begin boiling your noodles while you prepare the salmon.

2. Add oil to pan and heat on medium low until hot. Add salmon to the pan and allow to cook for 4 minutes on each side. Once done, remove and set to the side.

3. Add 3 pieces of bacon to the pan and cook until crispy. Once the bacon is finished, set to the side on a paper towel. Let cool for about 5 minutes and then chop the bacon into small pieces.

4. While bacon is cooking, slice up your veggies.

5. Add sliced mushrooms, sun dried tomatoes, tomato paste and onions to the pan. Season with Tony’s and cook for 2-3 minutes. Until onions are translucent. Pour the heavy cream and seafood stock into the pan and begin to stir. Add red pepper flakes, half of the parmesan cheese and stir until mixed well. Allow to cook until it’s thickened. Once done, fold the noodles into the sauce, making sure it’s coated well before adding the salmon bites to the mixture. Top with the bacon and the rest of the parmesan cheese before sprinkling some more parsley. Serve and enjoy!

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